Hand-picked pinotey goodness from a kickass boutique producer. These guys source some of the best fruit from the best vineyards across Victoria, and treat it with more TLC than you give your own children. The result is über-perfumed red-fruit-driven majesty that crackles with herbaceous crunch and hums with earthy undertones. There’s complexity in spades here. It’s the kind of wine you could sit around swirling and sipping for hours.
Full price $34.00 from the producer on 5 February 2020.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
The 2018 season was cool & wet through winter & spring, which presented some management challenges, but once they were overcome, summer & early autumn, leading into the full ripening of the grapes, were undeniably on the warm & dry end of the spectrum. Thankfully at a site such as Willowlake in the upper Yarra Valley the heat was never going to present a major problem. Furthermore, crop levels were slightly higher than previous years which helped to slow down ripening & achieve balanced fruit, albeit on the slightly riper end of the scale.
Hand picked. 20% wholebunch & 80% destemmed. Wild fermented in separate open pots. The destemmed portion was gently plunged on a daily basis whilst the wholebunch was sealed up for 3 days before being foot stomped & then plunged. Destemmed fruit was pressed after 10 days & wholebunch after 2 weeks French oak hogsheads (approx. 15% new/85% used). Racked in winter & then again prior to bottling in September. The wine is unfined, unfiltered & has no adds other than low level sulphur dioxide post-malo & pre-bottling.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...